October 27, 2015

Vegan Stuffed Shells with Butternut Sage Sauce

Get #soyinspired with these Vegan Stuffed Shells with Butternut Sage Cream Sauce! Tofu ricotta stuffed into jumbo shells and baked in a creamy butternut sauce.

Vegan Stuffed Shells with Pumpkin Cream Sauce! Tofu ricotta stuffed into jumbo shells and baked in a creamy pumpkin sauce. Showstopper dinner for the holidays! | www.delishknowledge.com

Disclosure: I was asked to participate in the #soyinspired campaign as a member of the Healthy Aperture Blogger Network.  Thanks for supporting the brands that make Delish Knowledge possible. 

 Day by day, our little house is slowly coming along. My in-laws were kind enough to drive down this weekend to help us with the chores that no one wants to do: painting the downstairs, organizing the basement, and endless amounts of yard work. After condo living for the past decade, it’s easy to forget how much effort goes into maintaining a yard. While I’m ready to try my black thumb at gardening this Spring, I sometimes miss the simplicity of having concrete for a front yard. No overgrown bushes, leaves, and weeds to constantly wrestle with.

The highlight of their trip down was bringing our longly awaited farm-table, a massive 8-feet oak table that is sure to be the gathering point of our family. My father-in-law has graciously spent his weekends and free time crafting our handmade table and to say it’s a thing of beauty is a gross understandment. I can’t wait for the coming dinner parties, holidays, and events that will happen around that table in the years to come.

Vegan Stuffed Shells with Pumpkin Cream Sauce! Tofu ricotta stuffed into jumbo shells and baked in a creamy pumpkin sauce. Showstopper dinner for the holidays! | www.delishknowledge.com

Now that we have our table in place, I’m anxiously ready to entertain. I know that the way into most people’s hearts is through a full belly and I’m hoping that this is true with the few friends we’ve made this far. I’m always slightly nervous when I invite people over to dinner for the first time. Should I tell them in advance that we’re vegetarian? Are they going to be OK with our meatless dinners? Deep down I know that everyone is always more than satisfied, but it’s still a lingering question that pops in my mind when I ask new friends to join us for a meal.

Over the years, I’ve relied on a few show-stopper dinners that I know will win over any crowd. As the holidays slowly creep towards us, I want to make sure I’m prepared with gorgeous, seasonally-inspired dinners that are not only delicious- but healthy as well. I want our guests to focus on how yummy the food is instead of what’s missing.

Vegan Stuffed Shells with Pumpkin Cream Sauce! Tofu ricotta stuffed into jumbo shells and baked in a creamy pumpkin sauce. Showstopper dinner for the holidays! | www.delishknowledge.com

 

These Butternut-Sage stuffed shells are worthy of any holiday table. Tofu ricotta stuffed into jumbo shells and baked in a savory butternut cream sauce then garnished with fried sage and toasted pecans. They are elegant, fairly easy to assemble, and beautiful.

Ironically, tofu ricotta was the very first thing I ever made with tofu. This was way back in highschool when I was a newish vegetarian and still experimenting with meat-free swaps. My mom and I bought a container of tofu at the grocery store in hopes of creating a silky ricotta filling, minus the dairy. We opened the package, stuffed it directly into the shells and hoped for the best. Needless to say, it wasn’t our finest cooking moment.

Thankfully, I now know how to make a killer tofu ricotta that actually tastes similar to its dairy counterpart. Crumbled, firm tofu with a bit of spices, lemon juice and nutritional yeast make for a healthy, protein-packed swap this holiday season.

If you want more holiday vegetarian ideas, follow the #SoyInspired campaign on Pinterest, Twitter, and Facebook.

Vegan Stuffed Shells with Pumpkin Cream Sauce! Tofu ricotta stuffed into jumbo shells and baked in a creamy pumpkin sauce. Showstopper dinner for the holidays! | www.delishknowledge.com

Vegan Stuffed Shells with Pumpkin Cream Sauce! Tofu ricotta stuffed into jumbo shells and baked in a creamy pumpkin sauce. Showstopper dinner for the holidays! | www.delishknowledge.com

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

Print
Vegan Stuffed Shells with Pumpkin Cream Sauce! Tofu ricotta stuffed into jumbo shells and baked in a creamy pumpkin sauce. Showstopper dinner for the holidays! | www.delishknowledge.com

Vegan Stuffed Shells with Butternut Sage Sauce

  • Author: Alex Caspero
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hours 5 minutes
  • Yield: 4 -6 servings 1x
  • Category: pasta, dinner, healthy, holiday

Description

Vegan Stuffed Shells with Butternut Sage Cream Sauce! Tofu ricotta stuffed into jumbo shells and baked in a creamy butternut sauce. Showstopper dinner for the holidays!


  • Author: Alex Caspero
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hours 5 minutes
  • Yield: 4 -6 servings 1x
  • Category: pasta, dinner, healthy, holiday
  • Author: Alex Caspero
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hours 5 minutes
  • Yield: 4 -6 servings 1x
  • Category: pasta, dinner, healthy, holiday
Scale

Ingredients

  • 12 ounces jumbo shells
  • 1/4 cup toasted pecans, finely chopped
  • Tofu Ricotta:
  • 1 lb. package extra firm tofu, drained and rinsed
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon nutritional yeast
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • Butternut Sage Sauce:
  • 1 tablespoons olive oil
  • 1 tablespoon finely chopped fresh sage
  • 3 cups peeled, seeded and diced butternut squash
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, chopped
  • ⅛ teaspoon red pepper flakes
  • 2 cups vegetable broth

Instructions

  1. Bring a large pot of salted water to a boil and add the jumbo shells. You may need to do this in batches depending on how large your pot is. Cook until just al dente according to package directions, set aside. Drain, reserving 1 cup pasta water.
  2. While the water is boiling, heat oil in a large skillet over medium heat. Add the sage and stir to crisp, about 30 second 1 minute. Remove sage with a slotted spoon and place in a bowl. Sprinkle lightly with sea salt and set the bowl aside.
  3. Add the squash, onion, garlic and red pepper flakes to the same skillet along with a pinch of salt and pepper. Cook, stirring often, until onion is tender, about 10 minutes.
  4. Add in the vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until squash is fork tender and liquid is reduced by half, about 20 minutes. Remove from heat and cool slightly. Using an immersion blender, blender, or food processor, puree the sauce until velvety smooth along with 1/3 cup reserved pasta water. If it’s too thick, add in more pasta water. It should be the consistency of jarred marinara.
  5. Meanwhile, make the tofu ricotta. Heat a large skillet over medium heat and crumble the tofu in. Cook for 2-3 minutes to remove any excess water. Add in the olive oil, lemon juice, parsley, nutritional yeast, oregano, garlic powder and salt. Stir to combine, set aside.
  6. Preheat the oven to 375 degrees F.
  7. To assemble the stuffed shells, place 1 cup of the butternut sauce on the bottom of a 9×13″ pan. Spoon a large dollop of the tofu mixture into each shell and place in the dish. Continue with the rest of the shells, then top with the remaining butternut sauce.
  8. Cover will foil and bake for 25 minutes.
  9. Remove. Garnish with toasted pecans and reserved crispy fried sage.

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

 

The Ultimate Plant-Based Protein Cookbook + Course

(Includes 40+ recipes!)

FREE 7-DAY COURSE + COOKBOOK

Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

21 comments
LEAVE A COMMENT

leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Hi, would it be okay to prepare this dish a day in advance and just bake the next day (for 25 minutes, or a little longer since the dish has been refrigerated)? Thank you.

    • Hi Arlene, yes, you can make it ahead of time. Only thing to be aware of is that the sauce will thicken as it sits. So I’d recommend making extra sauce and then adding it to the shells as needed so they don’t dry out after sitting.

  2. I’ve been wondering how you’ve been doing ever since you texted me in August with your new phone number!! I’m so sorry I haven’t checked in before… Life has gotten so hectic. (Lame excuse, I know…) Would you want to FaceTime sometime so I can see your adorable house?? It sounds amazing! A yard (oh my goodness, how I’ve missed that in apartments… even when they require upkeep!), your stunning handcrafted table, and where your garden will go — I’m picturing it all now! And my parents and I will probably come to St. Louis next spring to go to the Cardinals games, so I’ll keep you posted on that! 😀 Anyway, back to the recipe… I’m a little tangental, aren’t I? Oops! I highly doubt anyone will mind or care that you only serve vegetarian food. You’re such an amazing cook that they wouldn’t even notice that meat was missing!

    • HI!!! I miss you AND Sacramento! I know, life is crazy.I can’t believe it’s already the middle of November- I feel like I just moved here. I would LOVE for you to come to SLO- you can stay here! We are close to the metro so you can zip down to the game and of course, I will know enough to take you to all the yummy restaurants 🙂

    • HI!!! I miss you AND Sacramento! I know, life is crazy.I can’t believe it’s already the middle of November- I feel like I just moved here. I would LOVE for you to come to SLO- you can stay here! We are close to the metro so you can zip down to the game and of course, I will know enough to take you to all the yummy restaurants 🙂

  3. Butternut squash and pasta go together so well! The house sounds like its coming along nicely- the table sounds perfect!

  4. Butternut squash and pasta go together so well! The house sounds like its coming along nicely- the table sounds perfect!